Millions of Peaches… Peaches for Me…


Its peach season in the south. For a short period of time we Georgia folk get to revel in our iconic image as the The Peach State (although, truth be told we should probably be the blueberry state…). Now, finding a good peach is hard work. These days if you walk into a grocery store you are more likely to find tart, shriveled, sad little jet lagged fruits that taste fairly bland. Unless you are lucky enough to live down the street from a peach orchard I high recommend perusing one of two options.

The Peach Truck: I heard a rumor from some Nashville folk that Georgia peaches (the real, true, juicy, sweet peaches we like to keep to ourselves) were being sold and consumed by the ton in Tennessee! Amazing and true The Peach Truck was born out of love story of a Georgia boy sharing sweet Georgia peaches with his wife from the North. The Peach Truck will be traveling through several states this summer sharing the joy of a summer peach, check and see if they are visiting your town or order online.

Pearson Peaches: Go straight to the source. I come from the Atlanta school of Chefs which, among other things, taught me the importance of Pearson Peaches. This is a fifth generation family farm located in Fort Valley Georgia. They grow peaches that taste like summer. Tell Jennifer that Whitney from Greyfield Inn sent you!

Summer Peach Crostata

Yields 2- 8 inch tarts

For the dough
3 1/3 cups AP Flour
1/2 tsp salt
1 cup of cold butter
2 eggs
4 tbsp sugar

For the filling
2 pounds of peaches
1.5 tbsp lemon juice
1.5 tsp ground cinnamon
2.5 tbsp cornstarch
1/2 cup sugar
1 tsp cold butter

For the dough:
In a bowl mix AP flour and salt. Cut cold butter in cubes and add in flour. Using your hands, incorporate the cold butter into the flour until the flour begins to take on a sand like consistency. Add in sugar. Set aside. Separate your eggs, yolks in one bowl and whites in another. Reserve white for later. Mix egg yolks with 4 tablespoons of water. Add in the flour mix. Work the dough into a smooth ball. Be careful not to overwork your dough, this will make it tough. Wrap dough in plastic wrap and place in the fridge for 15 to 20 minuets to rest.

For the filling:
Peel and deseed the peaches. Cut into slices. In a bowl mix peaches, lemon juice, cinnamon, cornstarch, and sugar.

To make the Crostata:
On a floured surface roll out dough. It tends to stick so use lots of flour. Roll it to about 1/8 inch thick or about 12 inches around. Pile peach filling into the center of the dough leaving a 3 inch border. Brush the border with the egg whites. Gently fold the edge of the dough over the fruit. Dot the fruit with the butter. Brush the outside of the tart with egg whites and sprinkle with sugar. Bake at 375 for 30-35 minuets or until the crust is golden brown and cooked through. Serve with a dollop of whipped cream. Serve for dessert or, as I prefer,  for breakfast with a cup of earl grey.



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